Country French Chicken Coq Au Vin Blanc
From spinach1948 14 years agoIngredients
- Ingredients: shopping list
- 2 Tbs. margarine or butter shopping list
- 3- to 3 ½ -Lb. chicken, cut in quarters shopping list
- 12 to 18 small white onions trimmed shopping list
- 4 small carrots, peeled and cut diagonally in 1 ½ inch pieces shopping list
- 2 cloves garlic, minced shopping list
- 2 Tbs. brandy shopping list
- 2 cups dry white wine shopping list
- 1 Tbs finely chopped parsley shopping list
- 1bay leaf shopping list
- 1 tsp. salt shopping list
- ¼ tsp. Ground white pepper shopping list
- ¼ tsp. dried thyme leaves, crushed shopping list
- 1/8 tsp. Tsp. ground cloves shopping list
- 1 pkg. ( 8oz ) frozen sugar snap peas shopping list
How to make it
- 1 In a larger skillet over medium-high heat, melt the margarine or butter. Add chicken pieces skin side down and brown well. Using tongs, turn chicken pieces to brown on all sides; transfer chicken pieces to a large baking dish. Set aside.
- 2 Preheat oven to 350º. To the dripping that remain in skillet, add onion, carrots, and garlic. Saute over medium-high until onions and carrots are lightly browned.
- 3 Add brandy to skillet. Holding skillet with a pot holder, carefully but quickly ignite the brandy, Shake skillet gently until the flames subside. Add wine, parsley, bay leaf, salt, pepper, thyme and ground cloves.
- 4 Increase heat to high and bring the carrot mixture to a boil, stirring frequently. Remove skillet from heat. Using a large spoon, transfer the carrot mixture to the chicken in the baking dish.
- 5 Cover baking dish with lid or aluminum foil. Place on center rack of the oven and bake for 30 minutes. Uncover dish and distribute sugar snap peas evenly over the chicken and carrot mixture.
- 6 Cover baking dish and bake 300 minutes longer or until juices run clear when chicken pierced with a fork and vegetables are tender. Remove bay leaf. Transfer to a decorative serving platter.
- Nutritional Values: Calories per serving: 631, Fat: 17g, Sodium: 880mg, Cholesterol: 254mg, Carbohydrates: 20g, Protein: 76g.
The Rating
Reviewed by 6 people-
luv the seasonings with this Awsome recipe thanks print save and try
momo_55grandma in Mountianview loved it -
Wonderful recipe! When it cools off a bit, I will definitely be making this!
Thanks a bunch and high 5 to you!valinkenmore in Malott loved it -
~HELLO~
The 'FRENCH' Way with food is my
all-time favorite~
Thank-you for posting this
"5"FORK!!!!! recipe~
~*~mj~*~
I 'FLAGGED' the Photo!mjcmcook in Beach City loved it
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